Here’s a random though to contemplate. It’s January, the holidays are behind us and the new year is in full swing. As such, eggnog has disappeared from the shelves, not to be seen again for many months.
So what happens to the places that make eggnog? Do they lie dormant for the majority of the year? Is there a special branch in the Hood (or whatever brand) factory specifically for eggnog? Do they hire extra workers when it’s time to start making it again?
Woah, I totally opened a can of worms on myself. Better than having hay shavings all over my back. Way to not be patient little bunny. Also, she’s molting at the moment, so cleaning her off was quite an ordeal.
But anyway, back to eggnog. If you’re like me, you made sure you got some before it vanished. And now you’re hoarding it in the back of the fridge wondering what to do with it, since drinking more than a shot glass’s worth at one time makes you gag.
So we create eggnog imbued baked goods instead. One of my go-to recipes is this quick bread. It’s so easy, and amazingly delicious. But I always want to try different recipes, and the idea of eggnog cookies has always resonated with me. So this year, I made it happen.
These cookies are a perfect treat to indulge in after you’ve stuck so hard to your resolutions all week long. They have a perfect balance of eggnog/nutmeg flavor, and they’re soft and cakey, one of my all time favorite cookie textures (along with chewy).
One Year Ago: Homemade Caramel Sauce
- FOR THE COOKIES:
- 1 cup sugar
- ½ cup (1 stick) unsalted butter, softened
- ½ cup eggnog
- 2 tsp vanilla extract
- 1 large egg
- ½ tsp fresh grated nutmeg (or ground, if you must)
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp cinnamon
- ½ tsp salt
- FOR THE EGGNOG GLAZE:
- ½ cup powdered sugar
- 2 Tbsp eggnog
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper or silicone mats and set aside.
- In a medium bowl, whisk together the flour, baking powder, cinnamon and nutmeg. In a large bowl, cream together the sugar and butter until light and fluffy. Add eggnog, vanilla, and egg, and until smooth. Add flour mixture carefully and mix until well combined.
- Using a small ice cream scoop or spoon, drop dough onto prepared baking sheets about 2” apart. Bake for 9-11 minutes, or until slightly golden brown around the edges. Let cool on the baking sheet for at least 5 minutes and then transfer to a cooling rack to cool completely.
- To make the eggnog glaze, combine the powdered sugar and eggnog in a small bowl, whisking until smooth. Add extra powdered sugar or eggnog depending on whether you want a thicker or thinner glaze. Drizzle the glaze over the cookies (or dip them head on) and then sprinkle with fresh grated nutmeg (if desired).
Makes about 2 dozen cookies
Adapted from The Slow Roasted Italian